Sandra This Bobby Flay Cranberry Chutney is a sweet, tangy, and spicy recipe, which is made with fresh cranberries, zesty ginger, and a kick of serrano chile. It’s the perfect holiday side dish, an exciting and flavorful twist on traditional cranberry sauce, ready in about 30 minutes.
Bobby Flay Cranberry Chutney Ingredients
A bold combination for a truly impressive holiday condiment.
- 1 tablespoon canola oil
- 1 red onion, diced
- 1 (2-inch) piece of ginger, peeled and grated
- 1 serrano chile, finely diced
- 1 cup water
- 1/2 cup sugar
- 1 (12-ounce) bag fresh cranberries
- 2 tablespoons honey
- Zest of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
How To Make Bobby Flay Cranberry Chutney
A step-by-step guide to this classic and comforting side dish.
- Sauté the Aromatics: In a medium saucepan, heat the canola oil over medium heat. Add the diced red onion and cook for 5-7 minutes, until soft and translucent. Stir in the grated ginger and diced serrano chile and cook for 30 more seconds until fragrant.
- Make the Syrup: Pour the water and sugar into the saucepan. Cook, stirring, for 2-3 minutes until the sugar has completely dissolved.
- Cook the Cranberries: Add half of the cranberries to the pot. Cook for about 10 minutes, until the cranberries start to pop and the sauce begins to thicken. Add the remaining cranberries and cook for just 1 more minute.
- Finish the Chutney: Remove the pan from the heat. Stir in the honey, lime zest, and a pinch of salt and pepper. Let the chutney cool slightly for about 5 minutes.
- Serve: Just before serving, stir in the chopped fresh cilantro. Serve warm or at room temperature.
Recipe Tips
For the most flavorful, perfectly textured cranberry chutney.
- How to get the perfect texture? The secret is the two-stage cranberry addition. Cooking the first half of the cranberries until they pop creates a thick, jammy base for the sauce, while adding the second half at the very end ensures you still have some beautiful, whole cranberries for a great texture and a fresh, tart pop of flavor.
- Can I make this ahead of time? Absolutely! Chutney is a perfect make-ahead dish. The flavors will continue to meld and deepen as it sits. You can make it up to a week in advance and store it in the refrigerator. Just stir in the fresh cilantro right before you serve it.
- How can I control the spice level? The heat comes from the serrano chile. For a milder chutney, be sure to remove all the white seeds and membranes from inside the chile before you dice it. For a spicier version, leave some of the seeds in.
- Why use fresh ginger? Freshly grated ginger provides a bright, pungent, and zesty kick that is far superior to the duller flavor of dried ground ginger. It’s a key component of the chutney’s complex flavor.
What To Serve With Cranberry Chutney
Classic holiday pairings for this essential side dish.
This sweet, tangy, and spicy chutney is a fantastic and modern alternative to traditional cranberry sauce. It pairs perfectly with:
- Roast Turkey for Thanksgiving or Christmas
- A glazed holiday ham or a roasted pork loin
- Simple roast chicken
- Served with a cheese board, especially with a sharp cheddar or a creamy brie
How To Store Cranberry Chutney
Keeping your delicious leftovers fresh.
- Refrigerate: Let the chutney cool completely, then store it in an airtight container or a sealed jar in the refrigerator. It will stay fresh and delicious for up to one week.
Bobby Flay Cranberry Chutney Nutrition Facts
An estimated guide per serving.
- Calories: 120 kcal
- Carbohydrates: 28 g
- Protein: 1 g
- Fat: 1.5 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A traditional cranberry sauce is typically a simple combination of cranberries, sugar, and water. A chutney, like this one, is more complex, often including a savory element (like onions), a variety of spices, a bit of heat, and fresh herbs, giving it a deeper, more layered flavor profile.
Yes, frozen cranberries will work perfectly in this recipe. There’s no need to thaw them first; just add them directly to the saucepan.
Yes, this recipe is already non-alcoholic! It uses water and sugar as its base.
Bobby Flay Cranberry Chutney Recipe
Description
An easy, flavorful, and modern twist on a holiday classic, this Cranberry Chutney from Bobby Flay is packed with sweet, tangy, and spicy flavors from fresh ginger, serrano chile, and lime.
Ingredients
Instructions
- In a saucepan, sauté the diced red onion in canola oil for 5-7 minutes until soft.
- Stir in the grated ginger and diced serrano chile and cook for 30 seconds.
- Add the water and sugar, and cook until the sugar dissolves.
- Add half of the cranberries to the pot. Cook for about 10 minutes, until they pop and the sauce thickens.
- Stir in the remaining cranberries and cook for just 1 more minute.
- Remove the pot from the heat. Stir in the honey, lime zest, salt, and pepper.
- Let the chutney cool for 5 minutes, then stir in the fresh cilantro before serving.
Notes
- Adding the cranberries in two stages is the secret to a chutney that has both a jammy base and whole, beautifully textured berries.
- This is the perfect make-ahead holiday side dish; just stir in the fresh cilantro right before you serve it.
- For a milder chutney, be sure to remove the seeds from your serrano chile.
